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Recipe: Italian Ragu Sauce with Cirio Tomatoes

Recipe: Italian Ragu Sauce with Cirio Tomatoes

In Italy the most popular meat sauce is a ragu which is a slow cooked meat sauce usually beef but sometimes with pork as well. Scroll below for a delicious Italian Ragu Sauce with Cirio Tomatoes. I had never heard of Spaghetti Bolognaise before moving […]

Grenada: Recipe for Crayfish Bay Chocolate Cake

Grenada: Recipe for Crayfish Bay Chocolate Cake

Scroll down for a unique recipe from Crayfish Bay Organic Cocoa Farm for their chocolate cake. The first time I visited Crayfish Bay Organic Cocoa Farm on the north western side of the the island of Grenada I absolutely fell in love with it. I […]

An Easy Guide to Making Preserved Lemons

An Easy Guide to Making Preserved Lemons

Easy-peasy guide to making preserved lemons at home.

Scroll down for the recipe to make these easy preserved lemons at home.

Preserved lemons in killer jar

For the longest time I have wanted to make preserved lemons. Somehow I thought it would be messy and time consuming.  It was actually surprising to see how quick and easy it really was.

Having googled how to make the preserved lemons it got kind of confusing as there were so many different way to do it.  I took the approach of combining different methods.  Here is what I did to make my preserved lemons.

First of all sterilise your jar – wash in warm soapy water and rinse well. Place in the oven at 180oC for at least 15 minutes and carefully remove from the oven.  Let the jar cool.

In the meantime, wash your lemons and remove the stem ends.

Cut the bottoms off of each lemon and cut through the middle being careful to stop before cutting right through. Cut through the top again so that you have made a cross.

In the jar, sprinkle a layer of sea salt.  One lemon at a time fill with sea salt and place in the jar.  Fit the lemons in the jar as tightly as possible, sprinkling with more sea salt.

To the jar add the juice of two lemons and fill to the top with cooled boiled water. If the lemons are bobbing to the top of the jar it is a good idea to put a place or small jar on top of the lemons to keep them submerged.

Leave on the counter top, turning the jar every couple of days, for about three weeks.  The jar can be left in the fridge after that for up to six months as long as the preserved lemons are kept submerged.

When you are ready to use the preserved lemons cut the pith from the skin and discard.  Wash the excess salt off the skin and use in tagines and salads.

Let’s start making easy preserved lemons ?

Brings a bit of sunshine to your meals!

5 from 2 votes
easy preserved lemons
Easy Preserved Lemons
Prep Time
15 mins
Total Time
15 mins
 

A guide to making Moroccan style preserved lemons at home - minimal fuss and minimum ingredients.

Cuisine: Mediterranean
Author: Heidi Roberts
Ingredients
  • 5-8 lemons
  • 2 juiced lemons
  • sea salt
Instructions
  1. First of all sterilise your jar – wash in warm soapy water and rinse well. Place in the oven at 180oC for at least 15 minutes and carefully remove from the oven. Let the jar cool.

  2. In the meantime, wash your lemons and remove the stem ends.

  3. Cut the bottoms off of each lemon and cut through the middle being careful to stop before cutting right through. Cut through the top again so that you have made a cross.

  4. In the jar, sprinkle a layer of sea salt. One lemon at a time fill with sea salt and place in the jar. Fit the lemons in the jar as tightly as possible, sprinkling with more sea salt.

  5. To the jar add the juice of two lemons and fill to the top with cooled boiled water. If the lemons are bobbing to the top of the jar it is a good idea to put a place or small jar on top of the lemons to keep them submerged.

  6. Leave on the counter top, turning the jar every couple of days, for about three weeks. The jar can be left in the fridge after that for up to six months as long as the preserved lemons are kept submerged.

  7. When you are ready to use the preserved lemons cut the pith from the skin and discard. Wash the excess salt off the skin and use in tagines and salads.

Preserved Lemons: As usual all opinions and photographs are my own. No photos may be reproduced in any form without my written permission.
Restaurant Review: Bill’s Restaurant St Albans New Menu

Restaurant Review: Bill’s Restaurant St Albans New Menu

Bill’s Restaurant in St Albans New Menu and Re-design Bill’s restaurant in St Albans is one of their select sites that have recently undergone a refurbishment and new menu launch.  Mr R and I live in St Albans which made a nice change for us […]

Insomnia – Ten Top Tips for a Better Sleep

Insomnia – Ten Top Tips for a Better Sleep

Insomnia – my ten top tips for a good night’s sleep. Insomnia or sleeplessness is described as any or all of the following:- difficulty falling asleep, waking up often in the night, trouble getting back to sleep and not sleeping long enough to feel refreshed. […]

Recipe: Best Blood Orange Drizzle Cake

Recipe: Best Blood Orange Drizzle Cake

Scroll down for my recipe for the best blood orange drizzle cake:-

Blood orange drizzle cake with dust of sugar

I saw some beautiful red skinned blood oranges recently.  All I could think of was using my lemon drizzle cake recipe but substituting blood oranges for the lemons to make a blood orange drizzle cake.

On the outside they really orange with mottled red patches, fairly thin skin and loads and loads of juice.

Blood Oranges outside skin

The juice is a beautiful colour of pink.

Blood orange pink juice

Internally the slices vary from a reddish to really intense red, each little pouch of juice glistening in the light.

Blood orange slices

Blood oranges are basically seasonal and are around January and February.  The juice is a little tart but however works really well with other ingredients. You can freeze the juice in ice cube trays and use in cocktails and smoothies throughout the year.

A slight dusting of icing sugar really improves the appearance.

I like my slice slightly warmed with a cup of coffee. All that is left for me to say is enjoy!

5 from 4 votes
Finished Blood Orange Drizzle Cake
Blood Orange Drizzle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A simple yet delicious and effective cake using blood oranges instead of lemons for the sweet sticky drizzle.

Course: Dessert
Cuisine: Baking
Servings: 10 slices
Author: Heidi Roberts
Ingredients
  • 225 grams unsalted butter softened
  • 225 grams castor sugar white or golden
  • 4 large eggs
  • 225 grams Self Raising flour
  • 0.5 tsp vanilla bean paste
  • zest 1.5 blood oranges
  • juice 1.5 blood oranges
  • 85 grams castor sugar white or golden
  • juice 1 blood orange
Instructions
  1. Preheat oven to 160oC.

  2. Grease and line either a loaf pan or a round cake tin.

  3. Beat the butter and 225gm of castor sugar together until light and fluffy. The more attention you pay to this stage the lighter your cake will be.

  4. Add the eggs one at a time, beating thoroughly after each one so that the mixture doesn't curdle.

  5. Add the zest of the blood oranges.

  6. Add the vanilla bean paste.

  7. Mix together well.

  8. Sift the self raising flour into the butter-sugar mixture.

  9. Put the mixture into the prepared tin and smooth.

  10. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.

  11. A.llow to cool slightly

  12. Mix the remaining 85gm castor sugar with the juice of 1.5 blood oranges.

  13. Make holes in the cake with a skewer and gradually pour the syrup over the top of the cake until it is all absorbed.

  14. Dust lightly with icing sugar for a beautiful finish.  Slice and enjoy!

I was not paid anything to write this recipe. All opinions and photographs are my own. No photos may be reproduced in any form without my written permission.
Tailgate Party NC State vs Univ of North Carolina

Tailgate Party NC State vs Univ of North Carolina

What is an NC State Tailgate Party? A Tailgate party is a relatively new way to attend and celebrate your American football team’s game.  On a recent trip to North Carolina in the USA I was invited to a tailgate party.  Not really sure what […]

Recipe: High Protein Pea Noodle Stir Fry + Veganuary with M&S

Recipe: High Protein Pea Noodle Stir Fry + Veganuary with M&S

Scroll down for my recipe for High Protein Pea Noodles for a healthy start to the year. To celebrate January aka ‘Veganuary’ M&S invited myself and other bloggers to a sumptuous vegetarian banquet to showcase their vegetarian, vegan and ‘freefrom’ ranges. I especially liked the […]

Veganuary – Rosa’s Thai Veggie Pop-up

Veganuary – Rosa’s Thai Veggie Pop-up

Veganuary – Rosa’s Thai Cafe in Soho, Central London – a Thai Veggie Pop-Up Restaurant

A cold, crisp Veganuary evening my friend Nayna and I attended the media review of Rosa’s Veggie in Dean Street, Central London . Veganuary by the way is the new and popular way of avoiding meat during the month of January. People even going one step further and eating a vegan diet during the first month of the year.

Exterior of Rosa’s Thai Cafe

Veganuary was thought up as a way for meat and fish eaters to give their digestive systems a break and embark on a healthier start to the new year.

Just off Shaftesbury Avenue in London’s theatre district is Rosa’s Thai Cafe on Dean Street.  Rosa’s is a small but bustling Thai restaurant with seating downstairs as well.  For three months this year (2018) Rosa’s Thai will be a pop-up veggie Thai restaurant until the end of March.  The evening Nayna and I went the restaurant was full and bustling.

Rosa’s Thai Cafe

The co-founder and chef Saiphin grew up in Thailand cooking veggies straight from the field to the kitchen wok.  The sauces and pastes do not contain shrimp paste or fish sauce, instead a mushroom based ‘oyster’ sauce in all wok dishes.

Rosa’s Thai Veggie menu is designed to be shared with all dishes coming  out as they are ready sometimes filling the table up like a Thai banquet.  They recommend 2-3 dishes and one or two side dishes between two people – that is quite a lot of food!!

The Papaya Salad (Som Tam) also known as the king of Thai salads was rather hot. With two chilli pictures on the menu you can expect it to be quite hot.  It was a bit too spicy for me however in spite of the heat I kept eating it!

Papaya Salad

Spring Rolls (For Pia Tod) – deep fried spring rolls filled with veggies and glass noodles served with a sweet chilli sauce.  They were crunchy, piping hot and really tasty.

Spring Rolls

Sweet Corn Patties (Khao Pod Tod) are sweet corn and kaffir lime leaves in a red curry batter and served with Rosa’s own sweet chilli sauce.  I found them a bit dry even with an extra portion of the delicious peanut sauce.

Sweet corn fritters

Nayna likes her food spicier so we agreed to have one mild ? and one ?? menu item.  The Massaman Curry (Gang Massaman)was my choice and ? being a fragrant mild yellow curry with spiced from the Silk Road, firm tofu, potatoes and cashew nuts.  We had a side of Steamed Jasmine Rice with this.

Massaman Curry

Our ?? item was Drunken Noodles (Pad See Mao) which was however 0% ABV – referring to being the perfect dish to eat after a big night out.  Really spicy rice noodles stir fried with mixed veggies and Thai herbs.

Drunken Noodles

As tempting as it was to have a dessert to finish our meal we couldn’t manage another bite.

There are alcoholic and non-alcoholic drinks on the menu.  I tried the Thai Iced Tea (Khun Roo Man) with milk.  It was a really different taste to what I was expecting but was very refreshing.

Click here to read about Nayna’s evening at Rosa’s Thai Veggie

I was a guest of Rosa’s Thai Veggie pop-up.  I was not required to write a positive post.  As usual all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.
Kitchen Talk and Travels Is Here

Kitchen Talk and Travels Is Here

Welcome to Kitchen Talk and Travels For some time now I have been threatening to change my blog title and look.  Well welcome to 2018 and to Kitchen Talk and Travels.   My plan is to bring you all the details of my travels this […]